I really wanted the chili to have a ground turkey base so I sauteed some in a pan with a little salt, pepper and cumin before adding it to the recipe. It was a great addition and as it sits, it gets thicker and more delicious.
White Bean and Turkey Chili
original recipe from Cooking Light
Yield: 8 servings (serving size: about 1 cup)
1 tablespoon canola oil1 medium to large sweet onion (maui or vidalia)
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8-ounce) cans small white beans, cannelini beans or Great Northern beans, rinsed
4 cups fat-free, less-sodium chicken broth
3 cups ground turkey, sauteed with cumin and salt/pepper
1/2 cup diced seeded plum tomato (about 1)
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat oil in a large Dutch oven over medium-high heat.
Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds.
Add broth; bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan.
Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with sour cream and corn tortilla chips!
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I thought this chili was delicious! Not too spicy not too mild, just right. And it served its purpose - a hearty meaty meal full of flavor, without all the calories and fat of regular chili.
What are you craving these days?
Chow for now! :)
Lisa looks and sound amazing...I can't wait to try this recipe! - Dawn
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